Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation
This study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/269930 |
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| author | Thiago Rocha dos Santos Mathias Paula Fernandes de Aguiar João Batista de Almeida e Silva Pedro Paulo Moretzsohn de Mello Eliana Flávia Camporese Sérvulo |
| author_facet | Thiago Rocha dos Santos Mathias Paula Fernandes de Aguiar João Batista de Almeida e Silva Pedro Paulo Moretzsohn de Mello Eliana Flávia Camporese Sérvulo |
| author_sort | Thiago Rocha dos Santos Mathias |
| collection | DOAJ |
| description | This study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4 %) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7 %) and the addition of fermentable sugar (glucose, 1 to 7 %). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g. |
| first_indexed | 2024-04-24T09:30:22Z |
| format | Article |
| id | doaj.art-d1b6f1705eb74f3a8e9be9c792cf4a5d |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:30:22Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-d1b6f1705eb74f3a8e9be9c792cf4a5d2024-04-15T14:12:58ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155221822410.17113/ftb.55.02.17.4378Brewery Waste Reuse for Protease Production by Lactic Acid FermentationThiago Rocha dos Santos Mathias0Paula Fernandes de Aguiar1João Batista de Almeida e Silva2Pedro Paulo Moretzsohn de Mello3Eliana Flávia Camporese Sérvulo4Laboratory of Fermentation Technology, Federal Institute of Education, Science and Technology of Rio de Janeiro, Senador Furtado Street 121, BR-20270-021 Rio de Janeiro, RJ, BrazilInstitute of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149, BR-21941-909 Rio de Janeiro, RJ, BrazilPilot Plant of Beverages, Department of Biotechnology, Engineering School of Lorena, University of São Paulo, BR-12602-810 Lorena, São Paulo, BrazilTechnology Center of Food and Beverage – SENAI, Nilo Peçanha Street 85, BR-27700-000 Vassouras, RJ, BrazilLaboratory of Industrial Microbiology, Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149, BR-21941-909 Rio de Janeiro, RJ, BrazilThis study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4 %) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7 %) and the addition of fermentable sugar (glucose, 1 to 7 %). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g.https://hrcak.srce.hr/file/269930brewery wastewaste reuselactic fermentationproteolytic enzymes |
| spellingShingle | Thiago Rocha dos Santos Mathias Paula Fernandes de Aguiar João Batista de Almeida e Silva Pedro Paulo Moretzsohn de Mello Eliana Flávia Camporese Sérvulo Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation Food Technology and Biotechnology brewery waste waste reuse lactic fermentation proteolytic enzymes |
| title | Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation |
| title_full | Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation |
| title_fullStr | Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation |
| title_full_unstemmed | Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation |
| title_short | Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation |
| title_sort | brewery waste reuse for protease production by lactic acid fermentation |
| topic | brewery waste waste reuse lactic fermentation proteolytic enzymes |
| url | https://hrcak.srce.hr/file/269930 |
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